Title: BLACK WHITES
Categories: Cookies, Desserts
Yield: 16 servings

-Marlene Sinyard HFWK05A
1 1/4 c Granulated sugar
1 1/2 c White shortening;solid
1/2 c Non-fat dry milk solids;inst
1 ts Light corn syrup
3 Eggs;
4 1/4 c Cake flour;sifted
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Water
1 1/2 ts Vanilla extract

In a large mixing bowl, cream together sugar and solid
white shortening until light and fuffy. Stir in dry
milk solids and corn syrup. Add eggs, one at a time,
beating well after each addition. In a separate bowl,
sift together the cake flour, baking powder, and salt.
Add dry ingredients to creamed mixture alternately
with the water, beginning and ending with the dry
ingredients. Stir in vanilla. Scoop out 1/3 cup of
batter and place it on a greased and floured baking
sheet. Smooth out to 3 1/2-inch circle. Batter will
spread considerably so do not bake more than four on
one cookie sheet at a time. Bake in 350F oven 18
minutes or until lightly browned. Cool on cake rack;
frost half of cookie with chocolate fondant and half
with vanilla. Hold cookie over bowl while frosting.
Work quickly while fondant is warm.

**FONDANT ICING** 3/4 water, 2 lbs confectioner’s
sugar, 1/4 cup light corn syrup, 1/2 tsp vanilla
extract, 2 ounces sweet chocolate *see note In a large
saucepan combine water, confectioners’ sugar, corn
syrup and vanilla. Using a candy thermometer, cook
mixture over medium heat until it reaches 100 degrees.
*Note: To make chocolate fondant, melt 2 ounces sweet
chocolate and add to 1 1/2 cups of the recipe.

SOURCE: Molly O’Neil’s NY COOKBOOK

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